Beef provençale casserole
Nov 30, 2009 1:00pm- 3 hrs cooking
- Serves 4
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Ingredients
Beef provençale casserole
- 2 tablespoon olive oil
- 1 kilogram gravy beef, cut into 4cm pieces
- 2 rindless bacon rashers (130g), finely chopped
- 1 medium leek, thinly sliced
- 2 medium carrots, coarsely chopped
- 1 trimmed celery stalk, coarsely chopped
- 2 clove garlic, crushed
- 410 gram can crushed tomatoes
- 1 1/2 cups (375 millilitres) beef stock
- 1 cup (250 millilitres) dry red wine
- 2 bay leaves
- 4 sprigs fresh thyme
- 6 sprigs fresh flat-leaf parsley
- 2 medium zucchini, sliced thickly
- 1/2 cup (75 grams) seeded black olives
Method
Beef provençale casserole
- 1In a large saucepan, heat oil; cook beef, in batches, until browned.
- 2Cook bacon, leek, carrot, celery and garlic in same pan, stirring, until leek softens.
- 3Return beef to pan with undrained tomatoes, stock, wine, bay leaves, thyme and parsley; bring to the boil. Reduce heat; simmer, covered, 1½ hours, stirring occasionally.
- 4Add zucchini and olives; simmer, covered, about 30 minutes or until beef is tender.
- 5Remove and discard bay leaves, thyme and parsley before serving.